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Franconian Plum Schmarrn | Fluffy & Cinnamon-Sweet
(0)
25 min
Quick
Knuspr-Küche
Traditioneller fränkischer Zwetschgenschmarrn: Saftige, spätsommerliche Zwetschgen treffen auf luftig geschlagenen, in Butter ausgebackenen Teig mit feiner Zimtnote und Puderzucker.
Ingredients
Preparation method
Thoroughly wash the plums, pat dry, halve lengthwise and pit. Depending on their size, quarter the halves lengthwise once more.
Carefully separate the eggs into whites and yolks. Beat the egg whites with a pinch of salt using a hand mixer until stiff. Whisk the egg yolks with half of the sugar (20 g), the whole milk, and the wheat flour into a smooth, lump-free batter. Gently fold in the stiff egg whites using a spatula.
Melt 20 g of butter in a large non-stick or cast-iron pan over medium heat. Place the plums cut-side down into the pan, sprinkle with the remaining 20 g of sugar and cinnamon, and sauté gently for 2–3 minutes until the sugar caramelizes.
Chef's tip
Caramel crust: For an extra crispy crust, sprinkle the torn Schmarrn pieces with an additional teaspoon of sugar just before the end of cooking and toss the pan.
Perfect accompaniment: Freshly whipped cream or a scoop of vanilla ice cream perfectly completes this late-summer alpine treat.
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